Pumpkin Cupcakes with Orange Cream
Not everything in the kitchen goes according to plan. Take these cupcakes. Whilst this version of a pumpkin cupcake is awesome the previous attempt was not. They were heavy, doughy and looked like a rock cake crossed with an ugly muffin. Whilst the flavours were right, they were definitely not.
Kitchen mishaps can be fun (by mishaps I mean wonky food, not burns or knife injuries- they are definitely not fun). This mishap gave me chocolate-pumpkin truffles. I blended the hideous cupcakes, added a couple of spoonfuls of frosting and rolled out small balls which I dusted in cocoa. Wallah! No longer a waste of ingredients but an extra treat!
Not all mishaps can result in truffles; some become dog food. Poor puppies… you know it was a tragic day in the kitchen when even the dogs won’t eat your cooking!
These Pumpkin Cupcakes with Orange Cream Frosting are surprisingly sweet and not at all rock cakey. The addition of orange zest in the cake helps to overcome any fears that pumpkin is not a dessert food, and the orange cream adds an extra oomph. I do like these… quite a lot. So much so that I might start celebrating Halloween more often!
Pumpkin Cupcakes with Orange Cream Frosting
A great Halloween Cupcake
- 1/2 cup, packed, Dates
- 1/4 cup boiling water
- 3 Eggs separated
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 150 grams Pumpkin puree (I used butternut pumpkin, diced and roasted in moderate oven for 40 minutes)
- 100g Apple Sauce (see recipe below)
- 2/3 cup Coconut Flour
- 1 teaspoon baking powder
- 1/2 teaspoon Bicarb soda
- 1 teaspoon Mixed spice
- Zest of 1 orange
- 1/2 cup (- 1/2 Tablespoon) Milk of choice
- 1/2 Tablespoon Vinegar
- 1 cup of Coconut Cream, can placed in fridge overnight (minimum 5 hours)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 teaspoons Orange Juice
- Zest of 1 Orange
- 4 apples, peeled and cut into small pieces
- 3/4 cup water
- Preheat oven to 175C/350F
- Place dates and boiling water in a bowl (making sure dates are covered) and allow to sit and soften (approximately 20 minutes).
- Place dates in blender and blend until a smooth date paste is formed (add an extra teaspoon of water if required).
- Place egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
- Whisk on medium/high until soft peaks form.
- Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
- Add purred dates and vanilla extract and whisk on medium/high.
- Add egg yolks and whisk until combined.
- Place pumpkin puree and apple sauce in a blender and blend until combined
- With mixer on low add pumpkin and apple mix.
- Sift dry ingredients together.
- Add orange juice, zest and vinegar to milk.
- Add dry ingredients and milk mix alternately whilst whisking on low until combined.
- Whisk on medium/high for 1 minute.
- Divide evenly amongst 12 greased cupcake liners.
- Bake for 22-25 minutes, or until baked through.
- Allow to cool in tin for 15 minutes then remove.
- Allow to cool completely before frosting with Orange Cream
- Remove cream can from the fridge and scoop out the thick cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
- Whisk on high until thick.
- Add extract, maple syrup, juice and zest. Whisk on high until combined.
- Store in fridge until required.
- Frosted cupcakes will need to be stored in the fridge.
- Place apples and water in saucepan. Cover with lid.
- Bring to boil, then simmer for 7-10 minutes, or until apple is soft.
- Store in fridge.
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